Chocolate Almond Caramel Layer Cake

Short Description

The Chocolate Almond Caramel Layer Cake is a sumptuous dessert that brings together rich chocolate sponge layers, gooey caramel filling, and a luscious ganache topping. Adorned with crunchy almonds and delicate coconut flakes, this cake offers a harmonious blend of textures and flavors, making it an ideal centerpiece for any special occasion.​

Why You’ll Love This Recipe

• Decadent Layers: Combines moist chocolate cake with creamy caramel and smooth ganache.
• Textural Contrast: Crunchy almonds and coconut flakes add delightful texture.
• Visually Stunning: A beautiful presentation that impresses at gatherings.
• Versatile: Suitable for birthdays, holidays, or any celebration.
• Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld beautifully.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water​Log in or sign up to view

For the Caramel Filling:

• 1 cup dulce de leche or thick caramel sauce​

For the Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream​Log in or sign up to view

For the Topping:

• ½ cup chopped almonds
• 2 tablespoons shredded coconut
• Extra ganache swirls (optional)​

Directions

1. Prepare the Cake:
   • Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
   • In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
   • Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
   • Gradually stir in the hot water until the batter is smooth. Note that the batter will be thin.
   • Divide the batter evenly among the prepared cake pans.
   • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.​
2. Prepare the Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
   • Place the semi-sweet chocolate chips in a heatproof bowl.
   • Pour the hot cream over the chocolate chips and let sit for 2–3 minutes.
   • Stir until the chocolate is completely melted and the ganache is smooth.
   • Allow the ganache to cool slightly before using.​
3. Assemble the Cake:
   • Place one cake layer on a serving plate or cake stand.
   • Spread a layer of caramel sauce over the top of the cake layer.
   • Place the second cake layer on top and repeat the caramel layer.
   • Add the final cake layer on top.
   • Pour the ganache over the top of the cake, allowing it to drip down the sides.​
4. Garnish:
   • Sprinkle the chopped almonds and shredded coconut over the ganache.
   • If desired, pipe additional ganache swirls on top for decoration.​
5. Serve:
   • Slice and serve the cake at room temperature.​

Servings and Timing

• Servings: 12–14 slices
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: 2 hours​thelittleloaf.comThe Brick Kitchen+19abiggreenhouse.com+19Bon Appétit+19

Variations

• Nut-Free Option: Omit the almonds or replace them with toasted pumpkin seeds for a nut-free version.
• Different Nuts: Substitute almonds with pecans or walnuts for a different flavor profile.
• Flavored Ganache: Add a tablespoon of liqueur, such as amaretto or hazelnut liqueur, to the ganache for an adult twist.
• Salted Caramel: Use salted caramel sauce instead of dulce de leche for a sweet and salty combination.​

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
• Reheating: Bring the cake to room temperature before serving. If desired, warm individual slices in the microwave for 10–15 seconds.​

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers up to two days ahead. Wrap them tightly in plastic wrap and store at room temperature.​

What is the best way to apply the ganache?

Pour the slightly cooled ganache over the center of the cake and use an offset spatula to gently spread it towards the edges, allowing it to drip naturally down the sides.​

Can I use store-bought caramel sauce?

Absolutely. Store-bought caramel sauce or dulce de leche works well in this recipe.​

How can I prevent the cake layers from doming?

Ensure even baking by distributing the batter evenly and gently tapping the pans on the counter to release air bubbles before baking.​

Chocolate Almond Caramel Layer Cake

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• Author: Olivia
• Total Time: 1 hour (plus cooling)
• Yield: 12 servings
• Diet: Vegetarian

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Description

This Chocolate Almond Caramel Layer Cake is a decadent showstopper — rich, moist chocolate cake layers stacked with gooey dulce de leche, covered in a silky ganache, and topped with crunchy almonds and toasted coconut. Perfect for celebrations or anytime you need a truly indulgent dessert.

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Ingredients

For the Cake:

• 2 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 large eggs

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot water

For the Caramel Filling:

• 1 cup dulce de leche or thick caramel sauce

For the Ganache:

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy cream

For the Topping:

 

• 1/2 cup chopped almonds

• 2 tbsp shredded coconut

• Extra ganache swirls (optional)

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Instructions

• Make the Cake:
  Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
  In a large bowl, combine flour, cocoa, baking powder, baking soda, salt, sugar, and brown sugar.
  Add eggs, buttermilk, oil, and vanilla; mix until smooth. Slowly stir in hot water — the batter will be thin.
  Divide evenly among pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool completely.

• Prepare the Ganache:
  Heat cream until just simmering. Pour over chocolate chips in a bowl and stir until smooth and glossy. Let cool slightly to thicken.

• Assemble the Cake:
  Place one cake layer on a serving plate. Spread with half the caramel. Top with the second cake layer and spread the remaining caramel.
  Add the third layer and pour ganache over the top, letting it drip down the sides.

• Garnish:
  Sprinkle chopped almonds and shredded coconut on top. Add ganache swirls if desired.

 

• Serve:
  Chill slightly for clean slicing, then serve at room temperature.

Notes

• Use toasted coconut for extra flavor and crunch.

• The cake layers can be made a day ahead and stored wrapped at room temperature.

 

• Let the ganache thicken before pouring if you want a more controlled drip.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American